(Makes about 10 servings. Recipe from Kalyn’s Aunt Ruth Ann, with adaptations by Kalyn)

6 boneless, skinless chicken breasts, trimmed well then cooked in chicken stock or water
1 box lasagna
2 cans cream of chicken soup 
1 1/2 cups homemade chicken stock or chicken broth, simmered to reduce to 1 cup
1 cup finely grated parmesan cheese (plus more for top if desired)
2 cups sour cream 
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. poultry seasoning (affiliate link) 
4 cups grated cheese, preferably a blend of white and yellow cheeses 

Preheat oven to 375 F. 

Trim all visible fat and tendons from chicken breasts and cook at a low simmer in chicken stock or water with chicken soup base added, about 20 minutes. Let cool and cut into 1/2 inch pieces.

While chicken cooks, in large plastic bowl combine cream of chicken soup, chicken stock, parmesan cheese, sour cream, garlic powder, onion powder, and poultry seasoning. Stir in cooked chicken.

Spray 13 X 9 glass casserole dish with nonstick spray. Make a layer of dry lasagna noodles, breaking to fit as needed. Spread half of sauce mixture over the noodles. (It might look like a lot, but some liquid will evaporate. Sprinkle half of cheese over sauce mixture. Add another layer of dry noodles, then another layer of sauce and cheese. Sprinkle a little more parmesan cheese over top if desired.

Spray a large sheet of aluminum foil with nonstick spray, then tightly cover casserole dish with sprayed side down. Bake one hour without removing foil.

Remove foil and bake 30-40 minutes more (until noodles feel soft when you stick a fork in.) Top should be slightly browned and lasagna bubbly when it’s done. Remove from oven and let cool 10-15 minutes before cutting. Serve hot.

This recipe freezes very well.

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